This early summer is messing with the berries. I mean, we were picking mulberries in mid-June last year; this year, we’re we’re almost a month ahead of schedule. Guess that means it’s time for a little urban foraging.

Picture this: it’s 8:00 a.m. on a Sunday morning. A dark SUV rolls quietly down a city street. It stops: two people quickly exit, run across the street, and disappear into the bushes.

Okay, that sounds a bit dramatic, but it really happened. I suppose we could have knocked on the door and asked permission, but where’s the fun in that?! We were gone within a few minutes, anyway–a small collection of ripe berries in our stained hands.

Mulberry-Maple Syrup

1/2 cup fresh mulberries, rinsed

Juice of 1 Meyer lemon

2 Tbsps. grade B maple syrup

In a small sauce pan, heat the berries and lemon juice until boiling. Stir in the maple syrup, and reduce heat. Use the back of a wooden spoon to break the berries apart and cook over medium-low, stirring constantly, until the liquid reduces and thickly coats the back of the spoon (keep in mind that the syrup will thicken as it cools).

Simple, right? The lemon and maple really bring out the flavor of the berries.